Tonight I made a family favorite. Almost. Ben refused to eat it, and Claire put up a fuss, then ate the chicken and corn from the stew. She left behind the carrots and spinach.
1 package boneless, skinless chicken thighs
1/2 large sweet onion, finely chopped
1 stalk celery, finely chopped
1 carrot, peeled and diced
2 cloves garlic
frozen veggies (I had corn and spinach, but peas are really nice.)
salt and pepper
Saute onion, celery and carrot in oil until onion and celery are translucent.
Grate garlic into pan with a microplane
(*Note) I chop the veggies as small as I can and use grated garlic because heaven fore fend that my children find suspicious plant matter in their food. Gag.)
Allow the garlic to saute for a minute or two.
Open chicken, and trim if necessary. We will be shredding it later, so you can cook the thighs whole, if you'd like.
Season with salt and pepper, and sprinkle with flour on both sides. Push the veggies aside and add a pat of butter. (Decadent, yes, if you'd rather not, don't...I won't judge) When the butter is melted add the chicken and brown on both sides. Once the chicken is done, deglaze the pan with water, adding enough to almost cover the chicken. Turn the heat down low and simmer for 15 or 20 minutes, checking to see that nothing is sticking to the pan. Taste the sauce, and adjust seasonings. Once the chicken is cooked through remove it and shred it, or chop it up. While you're doing that, add your frozen veggies, so that they can warm.
Serve over the carb of your choice. (Rice, noodles or biscuits are the go-tos around here.)